Bubba’s Sour Cream Pork Chops

Bubba’s Sour Cream Pork Chops

As I was going through old blog posts, I decided to revisit Bubba’s Sour Cream Pork Chops and revamp it to post here on our new website.

I stumbled across this recipe in a magazine my mama gave me. She gives me magazines every time I go home to visit her. I think she subscribes to almost every southern magazine ever printed. I love them for their recipes.

This recipe comes from Paula Dean‘s Brother, Bubba. Pork chops, onions and mushrooms braised in a flavorful broth with tangy sour cream. I like to make these pork chops when there is a chill in the air.  A real stick to your ribs kind of meal.

Here’s the recipe for Bubba’s Sour Cream Pork Chops:

Bubba's Sour Cream Pork Chops are made with onions and mushrooms braised in a flavorful broth with tangy sour cream, served over rice or egg noodles. | TheMountainKitchen.com

Bubba’s Sour Cream Pork Chops | Servings: 4 | Time: 1 Hour 45 Minutes

Recipe adapted from Bubba Dean

Ingredients:

  • (4) 1 to 2-inch thick pork chops
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, sliced and separated into rings
  • 8 ounces Portobello mushrooms, sliced
  • 1 cup beef stock
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon yellow mustard
  • 1 teaspoon paprika
  • 8-ounce container sour cream
  • prepared rice OR egg noodles, (optional)

Directions:

Sprinkle the pork chops with salt and pepper. Heat olive oil in a large deep skillet (one with a lid) over medium-high heat.
Add the pork chops and cook until browned, 4 to 5 minutes per side.

Be sure not overcrowd the pan!

Bubba's Sour Cream Pork Chops are made with onions and mushrooms braised in a flavorful broth with tangy sour cream, served over rice or egg noodles. | TheMountainKitchen.com

Top the pork chops with the onion rings and spread the mushrooms evenly over the onions.

In a small bowl, combine beef stock, parsley, mustard and paprika, and season with salt and pepper. Pour the broth mixture over the pork chops.

Bubba's Sour Cream Pork Chops are made with onions and mushrooms braised in a flavorful broth with tangy sour cream, served over rice or egg noodles. | TheMountainKitchen.com

Bubba's Sour Cream Pork Chops are made with onions and mushrooms braised in a flavorful broth with tangy sour cream, served over rice or egg noodles. | TheMountainKitchen.com

Return the mixture to a boil. Reduce the heat to medium. Cover and simmer for 1 ½ hours, stirring occasionally.

Remove the pork chops, onions, and mushrooms from the pan, leaving the cooking liquid.

Turn the heat down to low. Stir in the sour cream until blended. Cook until heated through, about 4 to 5 minutes; DO NOT BOIL.

Serve over hot cooked rice OR egg noodles and garnish with more fresh parsley.

Bubba's Sour Cream Pork Chops are made with onions and mushrooms braised in a flavorful broth with tangy sour cream, served over rice or egg noodles. | TheMountainKitchen.com

I may need to change the name to “DAVID’s Pork Chops” because every time I tell David that I want to make it he gets all excited.

Regardless, Bubba’s Sour Cream Pork Chops are great pork chops. They are good for a chilly cold night, so if you make them make them before the Spring weather sets in (not that we are complaining).

Bubba's Sour Cream Pork Chops are made with onions and mushrooms braised in a flavorful broth with tangy sour cream, served over rice or egg noodles. | TheMountainKitchen.com
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Bubba's Sour Cream Pork Chops

Bubba's Sour Cream Pork Chops are made with onions and mushrooms braised in a flavorful broth with tangy sour cream, served over rice or egg noodles.
Course Main Course
Cuisine American
Keyword Egg Noodles, pork chops, rice, Sour Cream
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 210kcal
Author Debbie Spivey

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large onion sliced and separated into rings
  • 8 ounces Portobello mushrooms sliced
  • 1 cup beef stock
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon yellow mustard
  • 1 teaspoon paprika
  • 1 cup sour cream
  • prepared rice OR egg noodles for serving, (optional)

Instructions

  • Sprinkle the pork chops with salt and pepper. Heat olive oil in a large deep skillet (one with a lid) over medium-high heat.
  • Add the pork chops and cook until browned, 4 to 5 minutes per side.
  • Top the pork chops with the onion rings and spread the mushrooms evenly over the onions.
  • In a small bowl, combine beef stock, parsley, mustard and paprika, and season with salt and pepper.
  • Pour the broth mixture over the pork chops.
  • Return the mixture to a boil. Reduce the heat to medium. Cover and simmer for 1 ½ hours, stirring occasionally.
  • Remove the pork chops, onions, and mushrooms from the pan, leaving the cooking liquid. Stir in the sour cream until blended.
  • Cook until heated through, about 4 to 5 minutes; DO NOT BOIL.
  • Serve over hot cooked rice OR egg noodles and garnish with more fresh parsley.

Notes

Calories for this recipe are for pork chops only and does not include rice or egg noodles. Please see our Nutrition Disclaimer on our Policies and Disclaimer page for information.
Recipe adapted from Bubba and Paula Dean.

Nutrition

Calories: 210kcal | Carbohydrates: 8g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 186mg | Potassium: 464mg | Fiber: 1g | Sugar: 5g | Vitamin A: 13.8% | Vitamin C: 5.6% | Calcium: 7.7% | Iron: 3.8%
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